Spicy smashed potatoes inside of an omelet.
Guizhou Egg Wrapped Potato! Originally from outside of Zunyi, this is an absolutely classic street snack all around Guizhou - in this video, we attempt to mimic our favorite vendor in Guiyang.
0:00 - What are Egg Wrapped Potatoes?
1:17 - Components, Guizhou Version
3:39 - Components, Western Supermarket Version
4:21 - The Dry Seasoning
5:03 - The Wet Seasoning
5:57 - Equipment, Guizhou Version
6:13 - Frying the Guizhou Version
7:19 - Frying the Western Supermarket Version
8:18 - Wrapping in Egg
9:18 - Steph tastes the Western Supermarket Version for the first time
Video of the woman on the street in Guiyang is over here just in case you got lost along the way :)
https://www.youtube.com/watch?v=WfLo0n3oah8
INGREDIENTS
Note that I won't be separating out the two versions, as they're quite similar except for a couple components:
* Sweet potato noodles (红薯粉条), optional,15g
* Rice noodles (干河粉), 15g OR 30g if cutting out the sweet potato noodles
* Potato, 275g. About two small or one medium potato
* Cooked rice, 3 tbsp. Or about 2 tbsp uncooked
* Hot dog, optional, ~70g. You can also swap for Spam or just skip this.
* Napa cabbage (白菜) OR cabbage (包菜), 50g
* Pickled daikon (酸萝卜/脆萝卜/腌萝卜/寿司萝卜) OR gherkin, 20g
* Yuxingcao (鱼腥草) OR cilantro root OR cilantro, 15g
* Scallion, 15g
* For the dry seasoning: Chili powder/cayenne pepper (辣椒面), 1/2 tbsp; salt, 1/2 tsp; MSG (味精), 1/2 tsp; sugar, 1/4 tsp; five spice powder (五香粉), 1/4 tsp
* For the wet seasoning: Miso (preferably red) OR tumaijiang (土麦酱) OR your fermented paste of choice, 1 tbsp; salt, 1/2 tsp; Sichuan peppercorn powder (花椒面), 1/2 tsp; water, 1/4 cup
* Eggs, 3 (~1.5 for each serving)
All quantities are assuming two servings, but this'll yield you some extra wet seasoning (about double what you need) - having a super small quantity can be a touch challenging to fry. Reserve the extra for the next time you want to whip up some omupotato.
PROCESS
To prep:
Soak the 15g rice noodles (30g if not using sweet potato noodles) in cold water and the 15g sweet potato noodles in hot water, 4-12 hours each. Optionally dice each one.
Peel the potato, nuke - covered - on medium high for 12 minutes until soft.
If making the rice from scratch (leftovers are the easiest): Rinse that 2 tbsp rice, then fill it up with water up to your first knuckle. Cover with a plate, and it's also a good idea to put the rice bowl inside of a larger bowl as for this rice quantity it has a tendency to spill. Nuke on medium for 15 minutes.
Chop the hotdog. Julienne the cabbage (also remove any hard cores, if using cabbage-cabbage). Mince the pickles. Slice the yuxingcao/cilantro. Slice the scallions. Mix the dry seasoning.
To make the wet seasoning, fry the 1 tbsp of miso/fermented paste of choice in with a touch of oil (~1 tsp) until fragrant, ~1 minute. Add in the 1/2 tsp salt and the 1/2 tsp Sichuan peppercorn, give it a quick mix, then add in the 1/4 cup water. Bring to a rapid boil, then reserve.
Crack three eggs, beat thorough until no stray strands of egg white remain.
To go the flat top/griddle scraper route, check out 6:14 in the video. Use a couple tablespoons of oil here. The basic idea is that you'll do the optional hot dogs first, then add all the starches and the cabbage. After that, you'll do the bulk of your chopping, until it's nice and evenly combined, and starting to look a bit like a chunky mashed potato. Then you add in the seasoning, the pickles, and the hotdog.
To go the frying route, check out 7:20 in the video. You can use pretty much any vessel you have, so long as it's carbon steel or cast iron. A non-stick would work in a pinch but would not develop the fond (which gives this a lot of depth), and a stainless steel would be overly... sticky. Add only the smallest smear of oil at first - you can always add more if things are getting a little *too* sticky on you. Go in the same order as the previous version, but when adding the potatoes do try to sort of mimic that chopping motion.
For the egg, check out 8:18. Heat a pan over a high flame with a thin layer of oil, until the oil can bubble around a pair of chopsticks. Add in the egg, swirl, shut off the heat, and cover for one minute. Slide the omelet over to a chopping board, add in roughly half of your filling, and roll it like a burrito.
______________
And check out our Patreon if you'd like to support the project!
http://www.patreon.com/ChineseCookingDemystified
Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): https://youtu.be/GHaL5H-VYRg
0:00 - What are Egg Wrapped Potatoes?
1:17 - Components, Guizhou Version
3:39 - Components, Western Supermarket Version
4:21 - The Dry Seasoning
5:03 - The Wet Seasoning
5:57 - Equipment, Guizhou Version
6:13 - Frying the Guizhou Version
7:19 - Frying the Western Supermarket Version
8:18 - Wrapping in Egg
9:18 - Steph tastes the Western Supermarket Version for the first time
Video of the woman on the street in Guiyang is over here just in case you got lost along the way :)
https://www.youtube.com/watch?v=WfLo0n3oah8
INGREDIENTS
Note that I won't be separating out the two versions, as they're quite similar except for a couple components:
* Sweet potato noodles (红薯粉条), optional,15g
* Rice noodles (干河粉), 15g OR 30g if cutting out the sweet potato noodles
* Potato, 275g. About two small or one medium potato
* Cooked rice, 3 tbsp. Or about 2 tbsp uncooked
* Hot dog, optional, ~70g. You can also swap for Spam or just skip this.
* Napa cabbage (白菜) OR cabbage (包菜), 50g
* Pickled daikon (酸萝卜/脆萝卜/腌萝卜/寿司萝卜) OR gherkin, 20g
* Yuxingcao (鱼腥草) OR cilantro root OR cilantro, 15g
* Scallion, 15g
* For the dry seasoning: Chili powder/cayenne pepper (辣椒面), 1/2 tbsp; salt, 1/2 tsp; MSG (味精), 1/2 tsp; sugar, 1/4 tsp; five spice powder (五香粉), 1/4 tsp
* For the wet seasoning: Miso (preferably red) OR tumaijiang (土麦酱) OR your fermented paste of choice, 1 tbsp; salt, 1/2 tsp; Sichuan peppercorn powder (花椒面), 1/2 tsp; water, 1/4 cup
* Eggs, 3 (~1.5 for each serving)
All quantities are assuming two servings, but this'll yield you some extra wet seasoning (about double what you need) - having a super small quantity can be a touch challenging to fry. Reserve the extra for the next time you want to whip up some omupotato.
PROCESS
To prep:
Soak the 15g rice noodles (30g if not using sweet potato noodles) in cold water and the 15g sweet potato noodles in hot water, 4-12 hours each. Optionally dice each one.
Peel the potato, nuke - covered - on medium high for 12 minutes until soft.
If making the rice from scratch (leftovers are the easiest): Rinse that 2 tbsp rice, then fill it up with water up to your first knuckle. Cover with a plate, and it's also a good idea to put the rice bowl inside of a larger bowl as for this rice quantity it has a tendency to spill. Nuke on medium for 15 minutes.
Chop the hotdog. Julienne the cabbage (also remove any hard cores, if using cabbage-cabbage). Mince the pickles. Slice the yuxingcao/cilantro. Slice the scallions. Mix the dry seasoning.
To make the wet seasoning, fry the 1 tbsp of miso/fermented paste of choice in with a touch of oil (~1 tsp) until fragrant, ~1 minute. Add in the 1/2 tsp salt and the 1/2 tsp Sichuan peppercorn, give it a quick mix, then add in the 1/4 cup water. Bring to a rapid boil, then reserve.
Crack three eggs, beat thorough until no stray strands of egg white remain.
To go the flat top/griddle scraper route, check out 6:14 in the video. Use a couple tablespoons of oil here. The basic idea is that you'll do the optional hot dogs first, then add all the starches and the cabbage. After that, you'll do the bulk of your chopping, until it's nice and evenly combined, and starting to look a bit like a chunky mashed potato. Then you add in the seasoning, the pickles, and the hotdog.
To go the frying route, check out 7:20 in the video. You can use pretty much any vessel you have, so long as it's carbon steel or cast iron. A non-stick would work in a pinch but would not develop the fond (which gives this a lot of depth), and a stainless steel would be overly... sticky. Add only the smallest smear of oil at first - you can always add more if things are getting a little *too* sticky on you. Go in the same order as the previous version, but when adding the potatoes do try to sort of mimic that chopping motion.
For the egg, check out 8:18. Heat a pan over a high flame with a thin layer of oil, until the oil can bubble around a pair of chopsticks. Add in the egg, swirl, shut off the heat, and cover for one minute. Slide the omelet over to a chopping board, add in roughly half of your filling, and roll it like a burrito.
______________
And check out our Patreon if you'd like to support the project!
http://www.patreon.com/ChineseCookingDemystified
Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): https://youtu.be/GHaL5H-VYRg
